Sweet Potato Souffle Iii
Serves: 2
Ally Shanahan
1 January 1970
Based on User reviews:
59
Spice
44
Sweetness
60
Sourness
45
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
White Sugar1 cup
Milk1 cup
Butter (melted)1 tsp
Vanilla Extract1 tsp
Salt1 cup
Dark Brown Sugar1 cup
All-Purpose Flour1 cup
Pecan (chopped)Directions:
1
In a large stockpot, cover sweet potatoes with 1 inch of water; boil for 20 minutes, or until fork tender
2
Drain, allow to cool and remove skins
3
Preheat oven to 350 degrees F (175 degrees C)
4
Grease or butter one 2 quart casserole dish
5
Place potatoes in a mixing bowl and with an electric mixer, beat on low speed until potatoes begin to break up
6
Increase speed to medium high and blend until smooth
7
Reduce speed to low and add sugar, milk, butter, vanilla, eggs and salt
8
Mix well
9
Allow any potato 'fibers' to remain on the beater and remove
10
Pour sweet potato mixture into the casserole dish
11
Prepare the topping in a small bowl by whisking together the brown sugar, flour, butter and pecans
12
Sprinkle mixture over potato mixture and bake for 40 minutes